Pico de Gallo

Image: Pico De Gallo served in a large glass bowl with tortilla chips around the bowl.

Description: Need a quick dip for some tortilla chips? Look no further than this simple, quick, and easy Pico De Gallo dip made with tomatoes, onions, hot peppers, and fresh herbs.

Yield: Recipe serves 3-4

Ingredients:

• 1 small white onion, diced (about 1 cup)

• 1 medium jalapeño, ribs and seeds removed, finely chopped

• 1 Fresno (red) hot pepper, ribs and seeds removed, finely chopped

• 3 Tablespoon lime juice (1 ½ limes)

• ¾ teaspoon fine sea salt, more to taste

• 6 medium ripe tomatoes, diced (about 4 cups)

• 1 cup fresh cilantro, chopped (about 1 small bunch)

• Tortilla Chips, for serving

Instructions:

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Serve with Homemade Tortilla Chips.